granolabarNo Bake Granola Bars.

These are a staple when it comes to both kids lunches and for traveling with while on vacation. In a pinch, I've made these while in a vacation rental in a frying pan with a clean grocery bag as my liner.

Ingredients

  • 2 ½ cups (3oz/85g) gluten-free oats (quick cooking or rolled oats)
  • ¼ cup (2oz/ 57g) butter (or ⅛ cup of vegetable/salad oil)
  • ¼ cup (2 ½oz/71g) honey ( agave, rice or maple syrup)
  • ½ cup (3oz /85g) brown sugar
  • ½ teaspoon salt
  • 1 teaspoon Frankie's All Purpose Flour
  • ½ teaspoon vanilla extract (optional)

This is the basic start to any granola recipe. From here you can add what you like to make it yours:

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It's a crepe-y World out there and sometimes the necessities of what we've become accustomed to aren't always available to the places that we travel to.

crepe rotiHere's a quick and easy recipe to prep at home to have easy to make crepes, pancakes, waffles or mock-roti while on vacation with a limited selection in your travel kitchen.

Start with a basic travelling pancake mix: (You can also purchase our pancake/waffle mix and add the soya milk powder to your mix instead to complete this).

Pancakes:

Dry mix for traveling with:

1 3/4 cups of Frankie's All Purpose Flour

3/4 cup of dry soya milk powder

1 tsp. baking soda

pinch of salt

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Let's fill that void with a really awesome calzone recipe.

You can use this recipe to use up left over pasta sauce or fill them with your favourite sweet treat.

calzone

1 Tbsp. psyllium husk

1 tsp. citric acid

4 Tbsp. margarine

2 cups Frankie's All Purpose Flour

1 cup Frankie's bread mix

1 cup of water

Method: Combine all of the ingredients together in a stand mixer.  Mix on high for 1 minute.

in a separate bowl whisk 1 egg and 1/4 cup of milk. Set aside.

On a piece of parchment paper dusted with flour, roll out part of the dough to approximately 1-2mm thickness.  Place a lunch size plate on top of dough and cut a circle out.  Remove excess dough.  Brush egg wash on edges of half of the circle.  Fill the side that you egg washed with your favourite toppings like meat sauce with tomato & cheese (as seen in the picture), sauce with vegetables & cheese, jam/fruit compote...(don't put too much in as filling).  Fold remaining pastry over top of the filling and lightly pinch together.  Carefully transfer to a sheet pan and brush entire surface with egg wash.  Bake for 15-20 minutes at 350-375F or until golden.  Serve hot, room temperature or cold.  It's good any way you like it.  (The kids love them in their lunch too!)